Aine Carlin has created a rich sweet miso broth with buckwheat noodles, a gluten-free alternative to wheat noodles.

Serves: 2 | Cook Time: 30 mins | Calories: 526 | Type: Vegan + Gluten-Free


  • 250g firm tofu (soya)
  • 3 tbsp tamari (soya)
  • 1 lime
  • 4cm fresh ginger
  • 2 garlic cloves
  • 6 stalks rainbow chard
  • 200g sweet potato
  • 3 tbsp sweet miso paste (soya)
  • Handful of fresh coriander
  • 80g buckwheat noodles

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce to lots of other healthy dinners.


  1. Pre-heat oven to 200C. Drain tofu, rinse and pat dry with kitchen towel. Cut into 2cm cubes. Transfer to a baking dish. Whisk 2 tbsp of tamari, juice of ½ lime and maple syrup. Pour over tofu, toss to combine and marinade for 5 mins. Bake for 25 mins, shaking occasionally to prevent sticking.
  2. Heat 1 tbsp of oil in a pan. Finely chop garlic and ginger and add to pan. Lightly fry for 1 min.
  3. Slice rainbow chard stalks and add to pan - reserve leaves for later. Add 1tbsp lime juice and sauté until translucent.
  4. Peel sweet potato, halve lengthways and cut into medium slices. Add to pan along with miso paste and remaining tamari. Pour over approx 1L of boiling water. Simmer for 12-15 mins.
  5. Chop coriander and chard leaves. In the final 5 mins add chard to pan. Let it wilt into broth before taking off the heat. Stir through 2/3 of the coriander.
  6. Place buckwheat noodles in a separate saucepan, cover with boiling water and simmer for 5 mins - stirring frequently. Drain and rinse under cold water.
  7. Divide noodles between two bowls and spoon over the warm broth. Top with tofu. Finish with lime juice and coriander.